2 C graham crackers, crushed
1/2 C unsalted butter, melted
3 8-oz. packages of cream cheese, softened
2 Tbsp. flour
1 tsp. vanilla
1/4 heavy cream
1 C blueberries
Sprigs of flowering rosemary, to garnish
Preheat oven to 375 degrees F/190 degrees C.
In a mixing bowl, blend cracker crumbs and melted butter. Fit all into a 9-inch springform pan, working the crust up the sides as well as the bottom until firmly in place.
In a standing mixer, combine cream cheese, sugar, flour, and vanilla. When fully mixed, add eggs, one at a time, then heavy cream. Pour batter into prepared crust/pan.
Bake for 45 minutes or until center is firm with a slight jiggle. Remove and cool.
Top cake with berries and rosemary. Serves six.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.